MANE, a French designer of flavours and fragrances, has spent over a year studying the correlation between ingredients in plant-based burgers and sensory features such as taste and texture.
texture research
Motif Foodworks & University of Queensland to Break New Ground in Plant-Based Protein
Motif FoodWorks, an animal-free ingredient innovation company, today announced a partnership with The University of Queensland to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing. The partnership represents the first time in vitro oral processing will be applied in the category of meat analogs.